Indeed, this is the perfect crab soup recipe, Yvette! It's rich--exotic even--the kind of soup you would find in a top notch expensive restaurant. I've had this soup before, but can't place where or when. All I recall is that I loved it when I had it the first time--and loved it even more today since I was the one who prepared it! I doubled the recipe and I'm glad I did. The wine is a must. It's the wine that provides the warm, exotic base from which the soup is built. I used 3/4 of the wine that was recommended, but I wouldn't be afraid to use the full amount next time. I was wary of using all the wine that was called for after reading the reviews, but if you have a sophisticated palate and are used to having wine in recipes, it won't bother you. You will embrace it. I added about 1/2 of the hot sauce called for and didn't detect a change in the flavor. Honestly, I was afaid to keep going with the hot sauce. The soup was already so good that I didn't want to fiddle with it and chance that it wouldn't be as good post hot sauce. The batch I prepared did need salt and I added it one pinch at a time until it was perfect. If you use salted butter, you may not need any extra salt. Wow, this one gets a blue ribbon.
Was this review helpful?
[
YES
]
12 users found this review helpful
What's this?